Potato And Kale Soup

• 1 whole chicken breast, skinned, boned and cut in 1 x 1/2-inch pieces
• 2 tsp. olive oil
• 1 1/2 lb. small red potatoes, thoroughly washed and quartered
• 2 carrots, diced
• 1/8 tsp. dried basil
• 1/8 tsp. parsley
• 3 to 4 scallions, chopped (with some green)
• 1/2 lb. kale or collards, veined, washed and sliced thin
• 1 (14 oz.) can light red kidney beans, drained
• 6 c. water, chicken stock or canned broth

1. In large pot, combine potatoes, chicken and broth or water. Boil, skimming as necessary.
2. Cook at slow boil for 13 to 15 minutes or until tender.
3. Add olive oil, carrots, scallions, kale, beans, bay leaf, basil and parsley.
4. Add dash or two of Tabasco sauce if desired.
5. Boil, stirring occasionally, 5 to 6 minutes or until flavorful.
6. Remove bay leaf before serving.
7. Serves 4 to 6.

chicken, olive oil, red potatoes, carrots, basil, parsley, scallions, collards, light red kidney beans, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338707 (may not work)